Mushroom Toast

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This is from a cookbook "Solo" by Signe Johansen. It's such a simple recipe and it is so incredibly delicious. Her recipe is called "wild mushrooms on toast" but of course use regular mushrooms or whatever you want.  

 

  • 2 slices of sourdough bread or bread of choice
  • 25 g butter, plus extra to serve (optional)
  • 1 tbsp vegetable or sunflower oil, plus extra to serve (optional)
  • 1 sprig of thyme
  • 150 g wild mushrooms, wiped clean and roughly chopped
  • 1 garlic clove, finely chopped or thinly sliced
  • small bunch of flat-leaf parsley, finely chopped
  • splash of lemon juice or vinegar
  • sea salt and freshly ground black pepper

 

Toast the bread so the slices are nice and crisp.

Heat the butter and oil in a medium frying pan over a medium-high heat until the butter is foaming, then add the sprig of thyme (this flavours the fat), followed by the wild mushrooms. Season with salt and pepper, remove the thyme sprig, and cook until the mushrooms are golden brown and a little caramelised. Keep tossing them so they don’t burn on the bottom of the pan.

Turn down the heat to low. Add the garlic and cook for a further minute, then add the parsley and a splash of lemon juice or vinegar to add a little vibrant acidity.

Drizzle a little oil on your pieces of toast or spread them with butter and top with the wild mushrooms. Eat immediately.

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